Almond Float I Food

CHINESE ALMOND FLOAT DESSERT

Steps:

• Gather the ingredients.
• In a medium bowl, combine the gelatin and the sugar, stirring to mix them well.
• Pour the boiling water over the gelatin/sugar mixture, and stir until completely dissolved.
• Stir in the almond extract, evaporated milk, and the cold water, mixing well.
• Pour the gelatin into a bowl or serving mold if desired.
• Chill until firm.
• To serve, first cut the gelatin into 1-inch squares or diamonds, then serve topped with the canned fruit and the syrup from the can. The almond float may be prepared in advance and refrigerated (not frozen) until ready to serve.

ALMOND FLOAT ASIAN DESSERT

Steps:

• In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved.
• Remove from heat; stir in milk and almond extract.
• Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours).
• In the recipe I found on the Web, it says to use the cans of fruit undrained; however, this is not what I remember from my recipe and I would recommend draining them.
• In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges.
• Cut gelatin into cubes, preferably diamond-shaped.
• Gently combine with fruit.
• Garnish with cherries, if desired.
• Chill well before serving.

HAWAIIAN ALMOND FLOAT

Steps:

• Soften gelatin in 1/4 cup of the water.
• In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved.
• Stir in sugar, milk and almond extract.
• Pour into an 8 inch square pan and chill until firm.
• To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries.
• Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Makes 8 servings.